Wine Berserkers - international wine social media, online community, and discussion

I sort of get that point, but we don’t ever apply that logic to European cuisine. If you’re having herbed lamb roast and pick Bordeaux, you don’t worry whether the soup, salad, sweet potato puree, the steamed asparagus or the balsamic Brussels sprouts do or don’t go with the wine. You just match th...

The lemon is the part that makes it challenging IMO. Tastes good but can be a wine killer. Especially preserved lemon. Which I love, but makes red wine tough sledding. About the only red wine I can think of that would go are some of the super high acid pinots -- like Teutonic from Oregon, or Enderl...

How much lemon? What mushrooms, and fresh or dried or a mix? Is there any stock in the sauce?

"a ricotta and parm-filled pasta in a mixed mushroom, lemon, and butter sauce" covers a lot of ground.

I had delusions of doing a dry January. Actually started (again) yesterday, let's see how long until I backslide (again).

Tom G l a s g o w wrote: ↑January 2nd, 2021, 7:35 pm
Alan Rath wrote: ↑January 2nd, 2021, 7:31 pm man, that's some kind of unicorn wine, never seen it, neither has wine searcher in the states. But it sounds very nice!
It’s a secret society.

Pretty much. Sadly, all my Pif is gone, but I’ve got a couple of mixed cases remaining of Cot, Cabernet, and Gamay.

Roilette regular
Vajra Nebbiolo Langhe or Langhe Rosso
Isole e Olena CC
Vincent Ribbon Ridge Pinot
Briceland Alderpoint Pinot
Thierry Richoux Irancy
Burlotto Barbera
Lopez de Heredia Cubillo
Terre Nere normale

Opened Henri Goutorbe 2008 Brut Grand Cru with lunch.

If I feel industrious for dinner, I'll make quail and serve burgundy. Doesn't look promising right now -- looking more like a simple salad with cheeses and charcuterie. That would warrant another champagne, or an interesting white.

alan weinberg wrote: ↑December 30th, 2020, 12:23 pm it’s like the blind men and the elephant. Depends on which part of the beast you are grabbing.

and how you are grabbing it, too.

Just thought of another likely contributor -- probably 50% of the bottles of red that I drink are at least 15 years old, and there's more variation in older bottles (both white and red). Under 10% of the white I drink is that old.

I have sort of come to the same conclusion as in the original post -- that is, that I have fewer off bottles with red than with white. Maybe. I think. That is, I haven't made a tally, and I definitely have off bottles of both red and white. But I think that off bottles are fewer with red than with w...

Did you only have 1 bottle of Champagne and no still wines? We did. It was just 3 of us -- myself, my mother, and my wife. My mother doesn't drink, and my wife wanted cocktails before dinner, and I had to drive afterwards. Not an ideal situation for opening more than one bottle. There will be other...

Mine was NV Christophe Mignon brut rose. Really great match with a Tails & Trotters ham and roasted root veggies. The salt and gentle sweetness of the ham demanded a wine with acidity and richness, and the Champagne delivered. With just 3 of us, there's a whole lot of ham leftover. Looking forwa...

2019 Georg Breuer "Lorch" Riesling (Rheingau). Just electic on the palate, so much zing. Lime and minerals from the moment of attack, with the same flavors on the very long finish. If I had to pick a fault, it would be that the nose is muted. 12.0%, somewhere between trocken and halbtrock...

(note, the OP did not share the windfall amount, only the desire to buy a celebratory bottle in the $600 range) Exactly. For all we know, Kelly is planning to give 95% of the funds to charity and to celebrating with a small portion. My suggestions: +1 on the Mugneret-Gibourg Clos Vougeot, or a mag ...

Although you might think I'm joking when I say this, I think Australian bone dry Rieslings will increase. Nah, I don't think you are joking, just letting your own love for those wines affect your judgment. Three or four years ago, I drank my last bottle of 1996 Henschke "Louis" Eden Valle...

Hi Lee, Old Huet might hit the right festive notes for us, Lee, We have no guests, but I happen not to have any on hand. But we do have some gougeres lined up and may do serious pinot (GC burg), Reisling, or mayne some saignée champagne. So all's good! You and everyone enjoy your holidays and thank...

I've cooked goose stuffed with apples and prunes many times, usually soaked in Port, but Armagnac sounds like a great option. My wine choice is the richest Pinot Noir you can find, provided that it maintains a backbone of acidity. GC Burgundy if you can afford it. Top quality new world Pinot as an ...

Hautes-Côtes of all kinds in both colours. Between ambitious producers trying to get the best out of their relatively "meager" holdings and climate change making these less heralded areas more attractive from a terroir point of view, I think they will take a quick upward turn soon. This s...

I think debates like this can be had all day, but it really wasn't the purpose of this post. The idea was to see others put there opinions out in the open and hopefully help others find wines that are under appreciated, not for investing, but for drinking. As Markus points out, the language you use...

I'm with Sarah and Russell -- this prep is calling out for a sweet, acidic white (though you would probably be OK with a high-dosage but dry Champagne). Riesling in spatlese/auslese would work very well, as would a demi-sec chenin blanc or an aged moulleux -- 1996 Huet 1er trie wines are showing wel...

Today I opened the 2014 Briceland Zinfandel Ishi Pishi Ranch . First glass was with brunch, and that glass showed rather more plush than the wine has showed in the past. Still hads lots of good spice and zinberry fruit, and enough acid to not be cloying. The rest of the bottle was less mouthfilling ...

Probably the best way would be to taste through the classic regions both red and white and go through them by tasting some classic producers. If 20 wines, then probably these: Whites/bubblies: Franciacorta Piemonte: Roero Arneis / Timorasso Alto Adige: Pinot Bianco Veneto: Soave Classico Friuli: Ri...

Just made our first batch, with the Ruhlman recipe, more or less. More or less, because we didn't have a full liter of bourbon, so we used a mix of bourbon, rye, rum, and batavia arrack. And we made 4 variations, a 750 of each. One was the base recipe, one had chai spices, one with cardamom and mapl...

For lunch, I had a sandwich of spicy coppa, fresh mozz, onion, and pickled banana peppers. To accompany it, I grabbed a 2017 Biha Andreas Vineyard Gewurtraminer rose. The wine is well-balanced, with spicy, waxy notes and a bit of an apricot fruit profile running underneath it. The finish is long and...

Tonight was a simply roasted chicken with a bottle of 2001 Belle Pente Pinot Noir Murto Vineyard . There was a time when this wine showed confected fruit, almost stewed, and a bit flabby. Those days are long gone, however -- this showed very nicely, sweet cherry fruit with just a bit of sous bois . ...

The 2016 Paetra Yamhill-Carlton Riesling is a more golden color and moving into secondary tones as well. There is a lovely meld of orchard fruit, diesel, and bees wax. It’s a bit luxurious in the palate, and definitely has the feeling of being very much in the window. Soft throughout the palate, wi...

I haven't been able to source the wines in a while, but the Fontaine-Gagnard Clos St Jean was quite solid from 99-05. Don't know if it's even currently imported.

In case someone is for "value" Nebbiolo from Alto Piedmont. 2016 Cantalupo Agamium (Nebbiolo) Made by arguably the foremost Ghemme producer. As I understand it this is 100% Nebbiolo/100% declassified Ghemme fruit. Beautiful ruby red with barely any hint of orange on the rim. Cherry and st...

Depends on context, really. There are 11 bottle lots I've veered away from. And there are 11 bottle lots that were screaming deals -- for example, an 11 bottle lot of 2005 red Chassagne that was put up for sale like 7 years after the vintage, when anybody should have known it would be shut down hard...

ChrisJames wrote: ↑December 8th, 2020, 8:25 am
Lee Short wrote: ↑December 7th, 2020, 11:16 pm Vajra Langhe Rosso
This is a blend of up to six local varietals.

That's true and all --- but in the context of the parent thread, I think it's a fantastic choice for a bottom-feeder wine from the region, even if it's a blend and not 100% Nebbiolo.

Vajra Langhe Rosso

Count me with those who just leave it in the half-full original bottle. White wines go in the fridge always, even if I have to shuffle things to make space. Red wines go in the fridge sometimes, in the cellar at 55F sometimes.

I use mostly use Bordeaux glasses..but sometimes use Burg glasses if the wine is very aromatic. I like big bowl glasses (Zalto's are the prefered stemware for me) I also usually use Zalto bdx, but occasionally I will reach for Riedel Vinum Syrah. Can't think of any rhyme or reason as to when I pick...

Hermanos Pecina would probably be my choice. I like them much better than the others that fall in their price range. I could go either way on whether the LdH Cubillo is a better value at a price 50%+ higher. However, you really want to give LdH some additional time, which maybe disqualifies it from...

+1 for the Montecillo as a bottom feeder wine. It's a great choice for pizza or pasta in a larger gathering of varied palate discernment.

Not mailing it in --- but with just the two of us, I'll be roasting a duck.

hows this misono 440 for $126? seems like a great qpr? https://www.amazon.com/Misono-440-Molybdenum-Gyutou-21cm/dp/B000XT2Z2Y/ref=as_li_ss_tl?dchild=1&keywords=misono+440&qid=1606320533&sr=8-1&linkCode=ll1&tag=4200fa-20&linkId=2d70f3443490e3794b4c3541080bcdda&language=en...

Leonard Taylor wrote: ↑November 17th, 2020, 6:29 am Just tasted the 2019 Diochon Old Vines and it blew me away. $24

Diochon deserves more love than it gets around here. Had a bottle of the 2000 recently, showing very well.

I've got de Buyer for carbon pans, Demeyere for stainless, Staub / Creuset for enameled cast iron. I use carbon steel pans for most skillet tasks, stainless when I'm cooking reactive foods. enameled cast iron for dutch oven, etc. De buyer makes (made?) a carbon steel roasting pan, which is hard to f...

I get my paprika and sumac as needed from my neighborhood Middle Eastern market here in PDX. Freshest and best I've ever had.

Probably not a useful rec for you east coast residents, though.

I have a very good Tagine recipe for Chicken with Turmeric and Turkish dried apricots. I will drag it up from somewhere and post it. I once made it for 120 people for a second night seder at my synagogue, but I did not use a tagine "pot" because I did not have 10-15 of them. It was well r...

Anybody had the 1995 recently?

Heh, I lied. Kind of. I do have a knife from the Gesshin Stainless range -- two, in fact. But they are 90mm paring knives, and won't tell you much about the gyuto's grind / form factor. I do like the knives quite well; fantastic for fine work. However, compared to most of my other knives, they are b...

Also, Yaacov -- what is your plan for sharpening? DIY or use a service? You'll need to think about that, and may want to buy one or more sharpening stones when you buy your knife.

this seems like a good deal for $100, what is the deal with VG-10? https://drop.com/buy/kanemoto-vg-10-damascus-kitchen-knife?utm_source=linkshare&referer=KHHQTR VG-10 is a very commonly used metal, there are lots of very fine knives made with it and lots of marginal knives made with it. Really...

this seems like a good deal for $100, what is the deal with VG-10? https://drop.com/buy/kanemoto-vg-10-damascus-kitchen-knife?utm_source=linkshare&referer=KHHQTR VG-10 is a very commonly used metal, there are lots of very fine knives made with it and lots of marginal knives made with it. Really...

Lee Short wrote: ↑November 7th, 2020, 9:15 pm
KyleC wrote: ↑November 7th, 2020, 1:40 pm Celebrating America so 2014 Ultramarine BdB. Jacquesson 742 in back up position.
+1 for domestic. Evening Land Seven Springs BdB.

Followed up with 2008 Drappier Grand Sendree.

KyleC wrote: ↑November 7th, 2020, 1:40 pm Celebrating America so 2014 Ultramarine BdB. Jacquesson 742 in back up position.

+1 for domestic. Evening Land Seven Springs BdB.

Mestres 1312 Cava
Gramona 'La Cuvee' Brut Cava

Having a professional knife sharpener work on your knives makes a world of difference . Depends on your own skill with a set of stones, really. Recently, I've been disappointed in a couple of well-reviewed sharpening places that I felt just didn't measure up to what I could do myself. But before I ...

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